CORNED BEEF AND CABBAGE SOUP
2 tsp olive oil
2 leeks, chopped (whites and light green only)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket (yields 9 oz cooked)
6 cups of water
2 bay leaves
1/4 cup chopped parsley, plus more for garnish
1 small head cabbage, cored and chopped
5 red potatoes cubed
fresh pepper to taste
In a large pot, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
Add corned beef, peppercorns, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
Cook until the potatoes and cabbage are tender, about 45 more minutes.
HOMEMADE CORNED BEEF HASH
3 cups diced red potatoes or russet potatoes
1 cup chopped onions
2-3 cups finely chopped cooked corned beef
4 tbs butter
2 dashes of Worcestershire sauce
salt and pepper to taste
Rinse, peel and dice potatoes to about ¼ inch cubes. Set aside. Take your corned beef and finely chop.
Next comes the onions. Take raw onions, finely chop and saute them in butter until they become translucent in color.
Take your diced potatoes and boil for 5 minutes. Drain potatoes, rinsing them with cold water to stop the cooking process.
Next take a large skillet and melt 4 tablespoons of butter on medium heat. Add diced boiled potatoes to skillet along with onion and corned beef. Season with salt and pepper and a couple dashes of Worcestershire sauce. Cook corned beef hash until the meat gets nice and crispy, stirring and flipping the mixture often so as not to burn.
It usually takes a good 20 minutes to get it to perfection. Serve corned beef hash with pan fried eggs and toast.